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Med Bag of Chips

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Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Combine equal parts honey and very hot water (for 0.5 oz honey syrup use 0.25 oz honey + 0.25 oz hot water). Stir until fully dissolved and cool slightly.

Make honey syrup (if not ready)

Thinly slice fresh ginger and jalapeño. If you prefer milder heat, remove seeds from jalapeño before slicing.

In a mixing glass or shaker, place the ginger slices and jalapeño rounds. Add the honey syrup and fresh lemon juice. Gently muddle (2–4 firm presses) just to release ginger oils and jalapeño juices — avoid pulverizing to keep clarity.

Muddle aromatics

Add the chilled chardonnay, ginger liqueur (or ginger syrup), and two dashes of aromatic bitters to the muddled mixture. Stir gently to integrate flavors (about 8–10 gentle strokes) — do not over-agitate to preserve carbonation later.

Combine base

Fill a large wine glass or coupe with ice. Strain the mixture over the ice into the glass, using a fine strainer if you prefer less sediment from ginger/jalapeño.

Top gently with chilled ginger beer (about 3 oz). Give one gentle stir to marry the fizz with the wine mixture. Taste and adjust: add an extra 0.25 oz honey syrup if you want sweeter, or a squeeze more lemon for brightness.

Garnish with a lemon wheel perched on the rim and a piece of candied ginger threaded on a pick or floated in the drink. Optionally drop one thin jalapeño round into the glass for continued gentle heat infusion.

Serve immediately while ginger beer is fizzy. Note: flavors will continue to evolve — chills and a touch more spice from the jalapeño are normal after a few minutes.

chardonnay (cold)

ginger beer (chilled, spicy)

fresh lemon juice

honey syrup (1:1 honey:hot water)

ginger liqueur or ginger syrup

fresh ginger (thinly sliced)

jalapeño (thin rounds, seeds optional)

Angostura or aromatic bitters

lemon wheel

candied ginger or crystallized ginger

ice (lots)

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Descriptors

Tasting Notes

Food Pairings

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